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Fusilli with Creamy Pumpkin Sauce

I had pumpkin puree leftover from the Pumpkin Fudge I made earlier in the week (recipe here). Wasting it was just not an option so I began googling pumpkin sauce recipes. For my Creamy Pumpkin Sauce I included variations of all the common ingredients I already had in my fridge and pantry. I even surprised myself with how tasty it was! Here is the final recipe:

¾ can Pumpkin Puree

½ lb Fusilli pasta (or your pasta of choice)

¼ cup Olive Oil

3 cloves of Garlic minced

¼ cup Heavy Whipping Cream

½ cup Sour Cream

½ tsp Nutmeg

½ tsp Salt

½ cup freshly grated Parmesan cheese

Dash of ground All Spice

Dash of ground Cinnamon

In a medium saucepan, sauté the minced garlic in the olive oil over medium heat, until soft, not brown.

Begin boiling the pasta until al dente.

Spoon in the pumpkin, heavy whipping cream and sour cream until mixed well and bring to a slow boil.

Add the spices, salt and grated parmesan cheese until mixed and melted.

Drain the pasta and stir into pumpkin sauce until well-covered.

Next time I will plan ahead and add half a pound of Italian sausage too!